This Sweet and Sour Chicken is way better than take-out! This simple to make take-out copy cat is a favorite in my house.
We love take out! My husband and I usually get it once a week for a date night in but every once in a while I perfer to make it homemade. This Sweet and Sour Chicken is so simple to make and one of our favorite recipes.
How to make Sweet and Sour Chicken:
Step one: Get started by preparing your casserole dish with nonstick cooking spray. Then go ahead and preheat oven to 325 degrees F.
Step two: Next dice chicken breast into bite-size pieces and heat a large skillet on medium heat and add oil.
Prepare Chicken:
Step three: Now you will whisk together your eggs in a bowl. Then in a separate bowl add corn starch. Add each chicken piece to the egg. Make sure to allow the excess to drip off then coat in corn starch and place in skillet with warmed oil.
Step four: Allow chicken to cook for 3-4 minutes before turning over. Turn and cook until both sides are crispy. Next place in your prepared casserole dish. Add diced bell peppers to the casserole dish.
- Cooking Tip: Make sure to not overcook your chicken. Since your chicken will also be baked you don’t want to overcook in the skillet. Just long enough that your chicken is browned and crispy.
Sweet and Sour Sauce:
Step five: Whisked together brown sugar, vinegar, ketchup, and soy sauce. Pour this over your chicken and bell peppers.
Step six: Bake for 1 hour flipping halfway through. Serve over rice and enjoy.
Serving Sweet and Sour Chicken:
We serve this recipe with cooked white rice. You can also serve this with fried rice or lo-mein noodles.
Copycat Takeout:
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This Sweet and Sour Chicken is way better than take-out! This simple to make take-out copy cat is a favorite in my house.
- 3 large chicken breast (boneless and skinless)
- 6 tablespoons oil
- 2 large eggs
- 1/2 cup corn starch
- 3 large bell peppers (diced)
- 3/4 cup brown sugar
- 1/2 cup vinegar
- 1/4 cup ketchup
- 3 tablespoons soy sauce
Prepare a casserole dish with nonstick cooking spray. Preheat oven to 325 degrees F.
Dice chicken breast into bite-size pieces. Heat a large skillet on medium heat and add oil.
Whisked together eggs in a bowl. In a separate bowl add corn starch. Add each chicken piece to the egg. Allow the excess to drip off then coat in corn starch and place in skillet with warmed oil.
Allow chicken to cook for 3-4 minutes before turning over. Turn and cook until both sides are crispy. Next place in your prepared casserole dish. Add diced bell peppers to the casserole dish.
Whisked together brown sugar, vinegar, ketchup, and soy sauce. Pour this over your chicken and bell peppers.
Bake for 1 hour flipping half-way through. Serve over rice and enjoy.
- Cooking Tip: Make sure to not overcook your chicken. Since your chicken will also be baked you don't want to overcook in the skillet. Just long enough that your chicken is browned and crispy.
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